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About Us

What breathes life into MyEpikorean is a love for scrumptious food and in particular, Asian fusion cuisine. Lee's roving tastebuds drive her to create new fusion recipes while her friend and gifted photographer Petties captures it all on camera.

Our New Philosophy

Previously, MyEpikorean’s philosophy centered mostly on sharing delicious and healthy Californian Asian Fusion recipes. While we still maintain our philosophy of food as fuel and medicine and feverishly shake our heads at sacrificing flavor, we now recognize that health is about much more than what goes into your mouth or how much you exercise. Our purpose, therefore, is two-fold: first, we intend to continue and provide delicious Asian fusion-style recipes; second, we will offer ideas about how to combine these dishes in a balanced way, creating themed brunches, afternoon teas, or dinner parties for those you love the most.

At end of the day,

your tummy, heart, and mind should all be sated!

Monday, March 17, 2008

Lighter and healthier than crème brûlée, yet more decadent and creamy than typical Asian desserts featuring black sesame, black sesame panna cotta is a happy marriage between the Northern Italian specialty and Asia's favorite seed. Indispensable in Asian cooking, black sesame is mixed in both sweet and savory dishes. Koreans use black sesame in cold salads, such as oi muchim, or to season soups, meats, and noodles.

Black sesame is also used as a garnish in desserts or as the main ingredient, bound by corn syrup and served with other nut and seed candies. In addition, black sesame frequently assumes the starring role in Korean misutgaru, mixed-grain gruels, which I will feature in another post. Mitsugaru is composed of some combination of ground nuts, seeds, and/or grains stirred with enough water to make a gruel. Similarly, the Cantonese have a dessert, which features nothing but liquefied black sesame sweetened with sugar. But, in my opinion, those gruels are more like breakfast foods than desserts. Black sesame panna cotta, on the other hand, is like a fancy cookies and cream with Asian fusion flair.

Black Sesame Panna Cotta Recipe

~ Serves 3-4 people

Black Sesame Panna CottaI used Yung's Food 100% black sesame powder, but you can grind your own sesame seeds. If the sesame seeds are not roasted, soak them in water for about an hour and then lightly roast them in a pan until you hear them start to pop.

To combineMake sure you do not bring the milk and cream to a boil. Keep the heat low.

1. Bring milk and cream to a simmer.2. Add sugar and stir a few minutes till sugar dissolves.3. Sprinkle agar agar into milk mixture and stir until dissolved.4. Add black sesame powder and continue stirring for two-three minutes.5. Remove from heat and let stand five minutes.

To setIf you are using the silicone mold, steps 1 and 2 are unnecessary.

1. Rinse glass ramekins in cold water and do not dry. Or, you can use silicone molds to produce either standard-sized panna cottas or tiny bite-sized panna cottas. 2. Pour the black sesame cream mixture into the ramekins or molds. 3. Chill in the refrigerator for at least four hours or overnight.

To serveYou can garnish the black sesame panna cotta with a simple green herb in addition to the melted honey, or you can choose to dress it with fresh fruits or even liquor-soaked fruits.

1. Place the bottom of the ramekins in hot water. 2. Run a knife along the edge of the panna cotta to loosen it.3. Flip the panna cotta out on a plate. If you are using the silicone mold, you can just pop the panna cottas out. 4. Melt the honey and drizzle over the panna cottas.